To make dairy-free, use a butter substitute of choice and put two teaspoons of vinegar into your favorite non-dairy milk, let sit for 5 minutes, and use as a ‘buttermilk’.
3 ½cupsuntrimmed rhubarb, in ½-inch thick slices, about 1 ½ pounds
3 ½cupsstrawberries, hulled and sliced, about 1 pound
¾cuphoney
1teaspoonlemon juice
¼teaspoonfine sea salt
¼cuptapioca flour
Instructions
Make the Crust
Cut the butter into 1-inch pieces and place in the freezer to chill for 15 minutes.
Sift together the flours and salt in a large bowl. Take the cold butter from the freezer and rub it into the flour mixture with your hands until it forms a coarse meal. Add the maple syrup and the buttermilk and very gently gather and knead the dough together with your hands until it forms a ball. Divide in half, flatten each ball into a 6-inch disc, wrap in plastic wrap, and let rest in the fridge for at least 1 hour.
For the Filling and Bake the Pie
Heat oven to 400 degrees. On a well-floured counter or cutting board roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate.
Stir together rhubarb, strawberries, honey lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust. Roll out the second half of pie dough into an 11-inch circle and transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only ½-inch. Tuck rim of dough underneath itself and crimp it decoratively; cut a few air vents (I like to do 4) in the center of the crust.
Transfer pie to a baking sheet and place in oven. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices are bubbling.
Remove from oven and place pie on a wire rack to cool. Let fully cool so the juices gel a bit.
Notes
Use 2 ½ cups all-purpose flour in place of the flour mix.
To make gluten-free, substitute your favorite 1:1 all-purpose gluten-free baking flour.